Bartholomens Jozef Vanschie

Title: The Innovations of Bartholomens Jozef Vanschie

Introduction

Bartholomens Jozef Vanschie is a notable inventor based in Huizen, Netherlands. He has made significant contributions to the field of food science, particularly in the development of emulsifiers and dough conditioners. His innovative work has implications for the baking industry, enhancing the quality of yeast-leavened baked products.

Latest Patents

Vanschie holds a patent for "Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids." This patent describes a mixture that contains diacetyl tartaric acid esters of mono- and diglycerides derived from fatty acids ranging from C12 to C22. The mixture includes specific components that satisfy defined parameters through a particular NMR technique. The preferred formulation is based on mono- and diglycerides of substantially saturated C16 and/or C18 fatty acids. The patent also outlines processes for preparing this mixture and its applications as an emulsifier and dough conditioner in flour and bakery products.

Career Highlights

Vanschie is associated with Quest International B.V., where he has been instrumental in advancing food technology. His work has focused on improving the quality and performance of baked goods, particularly those that are yeast-leavened. His innovative approaches have contributed to the development of new products that meet industry standards.

Collaborations

Throughout his career, Vanschie has collaborated with notable colleagues, including Peter Johannes Coenders and Pieter H P Stegeman. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of innovative solutions in food science.

Conclusion

Bartholomens Jozef Vanschie is a distinguished inventor whose work has significantly impacted the baking industry. His patent on diacetyl tartaric acid esters showcases his commitment to innovation and quality in food technology. His contributions continue to influence the development of improved baking products.